Died and Went to Heaven Chocolate Cake
1 3/4 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened Dutch-process cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 tsp. pure vanilla extract
1 cup hot strong black coffee
Preheat oven to 350F.
Whisk together buttermilk, oil, eggs and vanilla. Let the buttermilk mixture come to room temperature. Sift all dry ingredients together in a very large bowl.
Whisk buttermilk mixture into dry ingredients. When combined, carefully whisk in hot coffee.
Pour into greased pans, either 2 9″ round cake pans or 1 11×13 pan.
Bake until tester comes out clean, 45-55 minutes depending on the pan (the less batter, the more cooking time).
Note: Do not be fooled by the relative thinness of the batter; it really puffs up as it bakes! Do NOT fill any pans more then 2/3 of the way full!
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